The physicochemical, rheological and sensory characteristics of Backsulgies added with dietary fibers-cellulose, pectin and wheat bran-were investigated. The maximum acceptable ratio of fibers was l0% for wheat bran or cellulose, 3% for pectin. As the results of physicochemical analysis, cellulose and pectin had larger water-binding capacity than wheat bran. Swelling power was increased with temperature increment. But the type of added dietary fiber did not make significant differences. The degree of gelatinization was measured by maltose content. The retrogradation of backsulgies was significantly delayed by the addition of dietary fibers. The retardation effect of dietary fibers for retrogradation of backsulgies was also proved by textural analysis and time constant determination of Avrami equation. Pectin had especially excellent delaying effect while the storage time extended. There were no significant differences in sensory characteristics between the backsulgi with no dietary fibers and backsulgies added with cellulose 3%, pectin 1% and wheat bran 3%. Therefore, we concluded that cellulose 3%, pectin 1% and wheat bran 3% were the optimum addition ratios, which have the delaying effect of retrogradation, and which could be accepted as same as conventional backsulgies organoreptically.